Carolina Cobb Salad with an Easy Homemade Dressing
Cobb salads are delicious! Here is a version of a Cobb salad with a little less fat and a bit healthier. Once you realize how easy it is to make, with ingredients you have in your cupboard at 25% the cost and 100 times more flavor, you will be hooked.
Servings: 4 salads
Ingredients
Salad
- 2 handfuls fresh spinach (for each salad bowl)
- ¼ c almonds (sliced)
- 1 c Heirloom (cherry, or Roma tomatoes, chopped)
- 4 green onions (chopped)
- 4 slices cooked bacon (chopped)
- ½ avocado (sliced)
- 1 large chicken breast (sliced VERY thin crossways)
- 1/2 t paprika
- 1/2 t chili powder
- 1/2 t dill
- 1/2 t salt & pepper
- 2 T olive oil (for skillet)
Dressing
- ½ c WHITE balsamic vinegar
- ¼ c LIGHT olive oil
- ½ t dijon mustard
- ½ t pepper
- ½ t salt
- 1-2 t sugar (if you like a bit of sweetness)
Instructions
Chicken
- Place sliced chicken in a zip lock bag, add seasonings and shake.
- Heat the oil in a non-stick skillet.
- Cook chicken on medium-high turning once, about 2-4 minutes.
- Set aside.
Salad
- Add spinach to each bowl.
- Arrange salad toppings in small piles around the edges of the bowls.
Dressing
- Whisk together all dressing ingredients. Taste before you drizzle on the salad. A good salad only needs a drizzle.
- If vinegary, add more sugar. If really vinegary, add more oil.
- If oily, add more vinegar. Light and white oil and vinegar are great for light-coloured food such as chicken, fish, and seafood.
- Dark oil and vinegar are good for meats with more color so you do not notice the color change.
- Keep dressing for up to a month.